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Gender Reveal Cake Recipe | Royal Baby Celebration

  • Cooking time25 minutes
  • Prep time1 hour 0 minutes
  • Servings50 portions
recipe image Gender Reveal Cake Recipe | Royal Baby Celebration

Ingredients

  • 4 eggs
  • 240g caster sugar
  • 240g Stork tub
  • 240g self-raising flour
  • Pink or blue food colouring
  • One pot of chosen flavour jam
  • 2kg of soft icing
  • Royal icing for decoration
  • 7 eggs
  • 420g caster sugar
  • 420g Stork tub
  • 420g self-raising flour
  • Pink or blue food colouring
  • One pot of chosen flavour jam
  • 2kg of soft icing
  • Royal icing for decoration
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Weigh 7 eggs with their shells and then weigh out the same quantity of caster sugar, Stork tub and self-raising flour
  2. Cream the Stork and sugar together
  3. Beat in the eggs and stir in the self-raising flour
  4. Mix in a little pink or blue food colouring to achieve the colour you want
  5. Follow the same method as above but reduce the number of eggs to 4
  6. Spoon the mixtures into two deep lined cake tins
  7. Bake in the oven at 160 ˚C for 25 minutes
  8. Check and then bake again until ready (golden brown and springy to the touch)
  9. Set aside on a wire rack to cool
  10. Carefully level the sponges with a carving knife and split into two horizontally, keeping the knife as steady as you can
  11. Take the bottom half of each sponge - which should be as flat as possible - and turn it over. This will be the top of the cake
  12. Place the bottom half of each cake on a cake board and spread your chosen filling over the sponge – Stork icing or jam (or both!) work well
  13. Place the other half on top
  14. Using a palette knife, smooth out the icing
  15. Place in the fridge for at least two hours to firm up
  16. Add a small amount of food colouring into ready-made sugar paste (about 2kg fort the whole cake) or ‘soft’ icing and knead to ensure it is well mixed in
  17. Using a paintbrush, cover the surface of your chilled cake with water. Place it nearby so it is ready to go
  18. Roll out the soft icing and use the rolling pin to pick up the icing
  19. Quickly drape over the cake and smooth down with your hands
  20. Trim the excess soft icing from the bottom and repeat for both cakes
  21. Allow the cakes to set for two hours
  22. Work out where the dowels (which are plastic/ wooden supports) should go
  23. One way to do this by putting a bottomless 6-inch cake tin on top of the 8-inch iced cake. This will show you how big the top cake is & where you will need to sink dowels into the bottom cake to support it
  24. Sink about 6 full length dowels into the bottom cake. Try to make sure that they are evenly spaced with no big gaps
  25. Mark the point at which each one pokes out of the cake with a food-safe pen and then remove them all
  26. Find the dowel with the highest mark
  27. Cut them all to the highest point (I use clean secateurs!) and plunge them back into the cake
  28. Use royal icing and rolled-out colour soft icing to make shapes. You only need a small amount of royal icing
  29. You can create any shapes you want (I chose to make some bunting out of icing and a stork carrying a baby)
  30. Stick onto the cake with water
  31. Place a blob of royal icing on top of the larger cake (this will act as glue)
  32. Lift the smaller cake and position on top
  33. Use ribbon to hide the joins between the cakes and the board
  34. Gather friends & family around
  35. Serve your gender reveal cake with a cup of tea (or a glass of bubbly!)Â
  36. Weigh 7 eggs with their shells and then weigh out the same quantity of caster sugar, Stork tub and self-raising flour
  37. Cream the Stork and sugar together
  38. Beat in the eggs and stir in the self-raising flour
  39. Mix in a little pink or blue food colouring to achieve the colour you want
  40. Follow the same method as above but reduce the number of eggs to 4
  41. Spoon the mixtures into two deep lined cake tins
  42. Bake in the oven at 160 ˚C for 25 minutes
  43. Check and then bake again until ready (golden brown and springy to the touch)
  44. Set aside on a wire rack to cool
  45. Carefully level the sponges with a carving knife and split into two horizontally, keeping the knife as steady as you can
  46. Take the bottom half of each sponge - which should be as flat as possible - and turn it over. This will be the top of the cake
  47. Place the bottom half of each cake on a cake board and spread your chosen filling over the sponge â Stork icing or jam (or both!) work well
  48. Place the other half on top
  49. Using a palette knife, smooth out the icing
  50. Place in the fridge for at least two hours to firm up
  51. Add a small amount of food colouring into ready-made sugar paste (about 2kg fort the whole cake) or â˜soft♠icing and knead to ensure it is well mixed in
  52. Using a paintbrush, cover the surface of your chilled cake with water. Place it nearby so it is ready to go
  53. Roll out the soft icing and use the rolling pin to pick up the icing
  54. Quickly drape over the cake and smooth down with your hands
  55. Trim the excess soft icing from the bottom and repeat for both cakes
  56. Allow the cakes to set for two hours
  57. Work out where the dowels (which are plastic/ wooden supports) should go
  58. One way to do this by putting a bottomless 6-inch cake tin on top of the 8-inch iced cake. This will show you how big the top cake is & where you will need to sink dowels into the bottom cake to support it
  59. Sink about 6 full length dowels into the bottom cake. Try to make sure that they are evenly spaced with no big gaps
  60. Mark the point at which each one pokes out of the cake with a food-safe pen and then remove them all
  61. Find the dowel with the highest mark
  62. Cut them all to the highest point (I use clean secateurs!) and plunge them back into the cake
  63. Use royal icing and rolled-out colour soft icing to make shapes. You only need a small amount of royal icing
  64. You can create any shapes you want (I chose to make some bunting out of icing and a stork carrying a baby)
  65. Stick onto the cake with water
  66. Place a blob of royal icing on top of the larger cake (this will act as glue)
  67. Lift the smaller cake and position on top
  68. Use ribbon to hide the joins between the cakes and the board
  69. Gather friends & family around
  70. Serve your gender reveal cake with a cup of tea (or a glass of bubbly!)